Description
An elaborate dessert combining rich chocolate sponge, silky raspberry mousse, and glossy ganache, perfect for celebrations.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 large eggs
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 1/2 cup hot coffee
- 2 cups fresh or frozen raspberries
- 1/3 cup granulated sugar (for mousse)
- 2 tsp lemon juice
- 2 1/2 tsp unflavored gelatin
- 2 cups heavy whipping cream (for mousse)
- 8 oz semi-sweet chocolate, chopped
- 1 cup heavy cream (for ganache)
Instructions
- Preheat the oven to 350°F (175°C). Line three 8-inch round cake pans with parchment paper and lightly grease them.
- Sift together the flour, cocoa powder, baking powder, baking soda, and salt in a bowl.
- In a separate large bowl, whisk the eggs and sugar until light and fluffy. Add in the oil, vanilla extract, and buttermilk. Mix until smooth.
- Gradually add the dry ingredients to the wet mixture. Mix until just combined.
- Stir in the hot coffee slowly. The batter will be thin—this is key to a moist cake.
- Divide the batter evenly between the pans and bake for 20–25 minutes or until a toothpick comes out clean. Let the cakes cool completely on wire racks.
- In a saucepan over medium heat, combine raspberries, sugar, and lemon juice. Simmer for 10 minutes until the berries break down. Strain the mixture through a fine sieve to remove seeds. Set aside.
- In a small bowl, bloom the gelatin in 2 tbsp cold water for 5 minutes. Heat gently until dissolved. Stir the gelatin into the raspberry puree and allow it to cool.
- Whip the cream to soft peaks, then gently fold into the cooled raspberry mixture. Chill until slightly thickened but still spreadable.
- Place the first cake layer on a serving plate. Spread half of the raspberry mousse on top. Add the second cake layer and spread the remaining mousse evenly. Top with the final cake layer. Refrigerate for at least 1 hour to set the mousse.
- Heat the heavy cream in a saucepan until just simmering. Pour the hot cream over the chopped chocolate in a bowl. Let it sit for 3 minutes, then stir until smooth. Let the ganache cool slightly, then pour over the chilled cake.
Notes
Use high-quality chocolate for the ganache for the best texture. This cake can be made ahead and stored in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 20g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 70mg